Berry Roulade
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Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 45 min.
Ready in
Ingredients
for
1
- For the cake
- 5 eggs (seperated)
- ⅔ cup sugar
- ⅔ cup self-rising flour (sifted)
- 2 Tbsps cocoa powder
- cocoa powder (for dusting)
- For the filling
- 2 ½ cups Dark chocolate (70% cocoa solids, chopped)
- 1 cup double cream
- Red currant (to garnish)
Preparation steps
1.
Preheat the oven to 190ºC (170º fan) 375ºF, gas mark 5. Grease and line a Swiss roll tin.
2.
Beat the sugar with the egg yolks until pale and thick. Sift in the flour and cocoa powder and fold in with a metal spoon. Whisk the egg whits until they hold soft peaks then fold into the batter.
3.
Pour the mixture into the Swiss roll tin and bake for 10 - 15 minutes or until the cake feels springy to the touch. Spread a large piece of baking parchment onto the work surface and dust it with cocoa powder. Turn the cake onto the parchment, cover with a tea towel and let cool then trim the edges neatly.
4.
For the filling, melt the chocolate in a pan set over a pan of barely simmering water. Bring the cream to boiling point in a small pan and stir into the melted chocolate. Set aside to cool.
5.
Spread the cooled filling over the cake and roll it up, using the paper to help you. Dust with a little more cocoa powder and garnish with redcurrants.
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